Ingredients

The following ingredients have 4 Servings
  • 150 g salmon fillets (skin removed)
  • Generous sprinkle salt and pepper
  • 1 tsp Paleo Mayo
  • the juice of half a lemon
  • 1 tsp capers (chopped)
  • 1 tbsp fresh dill (chopped)

Instruction

  • In a skillet that can handle some serious heat, add a little bit of refined coconut oil (you don’t really want the coconut flavour here) and heat it up over very high heat.
  • While the pan is heating, trim the pieces of fish, if necessary, to get them as evenly shaped as possible. You’re looking for a nice, regular rectangular shape. Sprinkle generously and on all sides with salt and pepper.
  • When the pan is nice and hot, sear the fillets for a very brief period, about 20-25 seconds per side, just long enough to get a little bit of a golden color going.
  • Remove to a cutting board and let the fish rest for a few minutes while you work on the sauce.
  • To make the sauce, add all the ingredients to a small bowl and mix together with a spoon until well incorporated.
  • Delicately slice the salmon and serve with the sauce.